In article <[email hidden]>, Andrew H.
Carter said:I try to use as few spices as possible, rather try to enjoy
the flavor naturally.
I don't see horseradish as a spice. It is neither a seed nor the
bark of anything, perhaps it is an herb. Either way, it is used in a
sauce the way hollandaise or bearnaise would be and a lot of things are
served with sauce. I like roast beef and roast pork with horseradish
and the deglazed pan drippings. If I really wanted to enjoy everything
naturally, I wouldn't cook it.
Regards,
Ranee
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